Grand Marnier Chocolate Chip Cheesecake Recipes

CHOCOLATE GRAND MARNIER CHEESECAKE

Steps:

• Lightly oil the base of a 9-inch spring form pan.
• Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
• Chill while preparing the filling.
• In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
• Add the melted chocolate and Grand Marnier and stir gently to combine.
• In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
• Fold the gelatin into the filling mixture along with the whipped cream.
• Pour this mixture over the base.
• Refrigerate for 4-5 hours, uncovered; do not unmold.
• To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
• When the cheesecake has set, pour the sauce over the top while it is still in the mold.
• Set back in the refrigerator for 15-20 minutes before unmolding and serving.
• Garnish with orange zest or crushed hazelnuts, if desired.

BIG CHEESECAKE W/GRAN MARNIER SAUCE

Steps:

• VANILLA CRUST:.
• Beat butter and sugar until fluffy.
• Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
• Shape into a ball, wrap in plastic refrigerate for 30 minutes.
• Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
• Wrap bottom of springform pan in a double sheet of foil.
• Bake crust at 350 for 15 to 20 minutes until slightly golden.
• Remove and cool completely.
• You could also use a pre-made Oreo crust.
• CREAM CHEESE FILLING:
• Beat all the cream cheese until light and fluffy, scraping down when necessary.
• Add sugar and flour gradually.
• Add sour cream and vanilla beat until smooth.
• Add eggs one at a time, beating until just combined.
• Pour into prepared pan.
• Place into a water bath and bake at 350 for 45 minutes.
• Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
• Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
• Remove and cool completely.
• Refrigerate uncovered for at least 6 hours or overnight.
• RASPBERRY GRAN MARNIER SAUCE:.
• Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.

MIKE'S GRAND MARNIER CHOCOLATE CHIP COOKIES

Steps:

• Cream margarine, sugars, vanilla and Grand Marnier in a large mixing bowl.
• Add eggs, beating well after each addition.
• Add baking soda and flour and stir until blended.
• Stir in oats, then chocolate chips.
• Drop by the tablespoonfuls 5 cm apart onto ungreased cookie sheets.
• Bake at 300°F for 5-10 minutes or until done. Allow to cool somewhat before removing from cookie sheet.